• Preheat oven to 375 degrees F. Line a 9" round cake pan with parchment paper and lightly grease. Set aside.
• In a small bowl, combine flour, baking soda, baking powder, cinnamon and salt. Set aside.
• In a large, microwave-safe bowl, melt the coconut oil.
• Whisk in coconut milk.
• Then whisk in sugar, applesauce, eggs, and vanilla extract.
• Add dry ingredients to wet ingredients and mix until just combined.
• Gently fold the blueberries into the batter until evenly mixed.
• Pour batter into prepared cake pan.
• If desired, sprinkle the top of the cake with cinnamon sugar.
• Bake for 30-40 minutes, or until a toothpick inserted in the center of the cake comes out clean.
• Remove the cake from the oven and let cool on a wire rack for 15 minutes.
• Use parchment paper to lift cake out of the pan and transfer it to a wire rack to cool completely

Make the Glaze

• Whisk the glaze ingredients together in a small bowl.
• Drizzle over the cooled coffee cake, then let set until hardened.